Easy Weeknight Dinners: Spaghetti Aglio e Olio
Total Time
20 mins
Prep Time
5 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(8)
Ingredients
4 servings
- 12 ounces spaghetti
- ½ to 1 cup pasta water
- ¼ cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- ¼ to ½ teaspoon red pepper flakes
- 1 large bunch lacinato kale, stemmed and chopped
- ½ teaspoon sea salt
- Freshly ground black pepper
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- ⅓ cup chopped parsley
- Parmesan or Vegan Parmesan, for serving
How would you rate this recipe?
Preparation
Step 1
Prepare the pasta according to the package directions, in a pot of salted boiling water, until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
Step 2
Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Stir and cook for 30 seconds to 1 minute, until the garlic is lightly browned around the edges. Add the kale, salt, and several grinds of pepper and cook, tossing with tongs, until the kale is wilted, up to 1 minute.
Step 3
Add the spaghetti and toss to combine. Add ½ cup pasta water, lemon juice, lemon zest, and toss. If the pasta is seeming too dry, add the remaining ½ cup pasta water to create a light sauce.
Step 4
Season to taste. Garnish with parsley and serve with Parmesan or vegan Parmesan.
Step 5
Save recipe for the next time?
Chef's notes
For a vegan version, use vegan Parmesan cheese.
